Strange isn't it when you say pizza I feel excited — and I'm sure I'm not the only one!
May be it's because, as a child, we would have pizza from the food truck once or twice a year and will make the perfect evening together as a family. Often, it was also associated with some form of reward, let it be for passing an exam or having done something worth celebrating.
This, indeed, can create a very clear pattern. Food can become addictive for this very reason. Every time you feel like celebrating or need some emotional pick-me-up, then you would instinctively go for a pizza (or anything else for that matter), even though you may not even be hungry. This is "comfort" food at its best. You're looking to please your brain, to cheer it up so you can feel better about the situation, yourself and perhaps the future.
Strangely enough, there was something about pizza that did not agree with me. Even though, the word pizza still excites me, I am not usually a pizza eater. That is because I feel terrible, and so does my body, for a very long time. I probably did not have a takeway pizza in the last decade.
Well, things have changed.
I have made the most exquisite pizza, experimenting with various sauces and toppings, all tasting extraordinarilly and yet my body did not make me regret it as I tasted and tried my creations, one piece after the other, after the other...
Actually, it made me happy. The memories of our family together so long ago, the joy of sharing something exceptional (even if it was pizza and time together as a family).
I made the most scrumptious gluten-free sourdough pizza. Looking like the real thing but tasting a million time better. And now, you can make the same and enjoy the result of my experimentation, experimenting yourself with various sauces and your favourite toppings.
Sourdough base recipe (Updated GLUTEN-FREE Sourdough Bread Recipe)
(For the pizza, I've made the dough exclusively using sprouted buckwheat flour, but you can play around with buckwheat and gluten free brown bread flour proportion to make the perfect taste to suit your tastebuds). I also used 150 gram of buckwheat flour to flour the working top. You may have to use more or less depending on the dough. As you work it wih your hands, it should not stick to your fingers. It may however stick to the surfaces but to make it easier, use a scrapper to fold the bottom over the top and flour a litlle to work it. It should eventually start to feel like regular dough.
How to work the dough and prevent it to stick to the working surface.
YOUR Favourite Pizza
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This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.